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Mini-Frittata for Two with Bacon, Green Onions, and Feta (UnScrambled Eggs)

I shake my head sometimes when I look at my earliest posts, and apparently when I named this recipe back in 2005 I thought it was clever to call it Un-Scrambled Eggs. Now I'm calling this tasty breakfast Mini-Frittata for two with Bacon, Green Onions, and Feta. This one has three of my all-time favorite ingredients, and it's just the the kind of breakfast I love to make on the weekend.

Before someone calls the bacon police, I'm well aware the South Beach Diet discourages eating bacon because of the saturated fat. For this recipe I use two slices of pre-cooked bacon, listed on the package as 6 grams of fat. Then I cook the bacon in the microwave and blot off even more fat with paper towels. I'm willing to splurge once in a while on that much fat, but you could definitely make this with turkey bacon or Canadian bacon if you prefer.

(Mini-Frittata for two with Bacon, Green Onions, and Feta was updated May 2009.)

Start by beating the eggs with the milk, half and half, or cream, and a small amount of Spike seasoning if desired.

Add olive oil or butter to 9 inch omelet pan, and saute green onions for a couple of minutes.

Add the crumbled bacon (which you have cooked in the microwave and blotted with paper towels to remove as much fat as possible.) Cook a minute more.

Pour in beaten eggs, then crumble the feta over the top, turn heat to very low, cover the pan and cook about 10 minutes. The eggs will puff up slightly when they're done. Eat!

In a small mixing bowl, beat eggs, milk, and Spike together. (Don't be tempted to add salt, the bacon and Feta will make it salty enough!)

Put bacon on a plate with a paper towel above and below the bacon and cook in microwave until very crisp, about 3 minutes. As bacon cooks, add olive oil to omelet pan, then add green onions, turn heat to low, and cook 2-3 minutes or until onions are just starting to soften, but not browned. Blot bacon with paper towels to remove as much fat as possible, then crumble bacon , add to pan and cook 1 minute more.

Pour beaten eggs over the onion-bacon mixture, then crumble Feta over eggs. Keep heat on low, cover pan, and cook about 10 minutes. It's done when eggs look set but still slightly moist, Feta looks melted, and the eggs have puffed up slightly.

As I've already mentioned, the South Beach Diet discourages eating bacon because of the saturated fat, so if you make this with bacon it's an occasional treat for South Beach Dieters, especially because the Feta cheese also has saturated fat. This recipe is suitable for most other low-carb eating plans.

I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Eggs with Feta Cheese:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)

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26 comments:

Now this sounds good. There are so many ways one can go about making it a bit healthier if need be. But the small amount of bacon can be made up in somewhere else in the week. Thanks for sharing. I'm going to have to try this one!

Well, I have four pounds of bacon from Costco that I have to use up, so I'll just have to deal with it! I made a scramble with bacon, tomato, and avocado for breakfast this morning, and though it had the saturated fat from the bacon, it was at least low carb. I like your idea of using feta - I've switched to sharp cheddar for the "zing," and feta will do that, too.

Love to make Frittatas on the weekend with my Frittata pan. I like the combination you select. I think you cna really add any combo of veggies and meat that you like and then of course a little cheese.

Knock, knock. Bacon Police here, Ma'am. You'll get far better flavors and a huge dose of aromatherapy by slow cooking your bacon on a cookie sheet in the oven at 325 or so. Let the fat render out, pat more than dry. Let come to room temp and vacuum seal or put in ziplock baggy and suck the air out with a straw. Toss in to fridge for at least a week and in the freezer even longer. When you need some low cal, short-cut bacon, you'll have it!

Hi Biggles, I was writing at the same time you were so that's why I didn't respond. I know you're a bacon purist, but the pre-cooked bacon I buy from Costco has already been through that process! Comes in a plastic container, sealed, ready to toss in the freezer and take out a couple of strips when you want to make this. Thanks for the tip though. I'm sure there are other bacon lovers who will like seeing how the bacon expert does it!

Frittatas are basic fare in my home. Easy to slam together while I study or pack in a bento with a packet of soy sauce or some kosher salt to take to class. I throw in whatever is lying around - cilantro, parmesan, radishes, basil, cumin, just whatever seems like it will all pair well.

Fabulous reminder of quick and simple food that tastes great (and travels well, room temp. frittata is just fine by me).

I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

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